Maple cinnamon iced cupcakes with vanilla frosting are mouthwateringly good. These scrumptious cupcakes will leave you wanting to have another. There is a lot of flavor packed in such a decadent treat. With the amazing creamy frosting toping it off complimenting such a delicious cupcake.
Maple cinnamon iced cupcakes with vanilla frosting are among my favorite fall desserts. As they are full of fall flavors. But they are the perfect dessert and can be the star of the show at any time.
Another fall like dessert to try is this incredible copycat Cinnabon cake in the oven recipe with a twist.
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Ingredients
In these maple cinnamon cupcakes, I do not use pancake syrup. Instead, I use real maple syrup. This really brings out the taste of fall. The ground cinnamon and brown sugar add just the right touches to round out that yummy fall taste.
- brown sugar
- white sugar
- baking powder
- all-purpose flour
- real maple syrup
- ground cinnamon
- egg
- unsalted butter
- 1percent milk
- powdered sugar
- vanilla extract
See recipe card for quantities.
Instructions
- Step 1: Combine sugars, baking powder, flour, syrup, ground cinnamon, egg, unsalted butter and 1 percent milk together in large bowl. And using an electric mixer on low speed, mix cupcake batter until there are no lumps.
- Step 2: Line muffin pan with cupcake liners. Pour cupcake mix into cupcake liners. Filling each three fourths full.
- Step 3: Bake in oven at 350 degrees for about thirteen minutes, then let the unfrosted cupcakes cool completely.
- Step 4: Combine unsalted butter, 1 percent milk, powdered sugar and vanilla extract to make vanilla frosting. Stir well until smooth.
5. Step 5: Ice cupcakes and enjoy!
Hint: For best results, I like setting the unfrosted cupcakes on a wire rack to cool rather than the muffin tin. This helps to speed up the process to cool cupcakes. And I did not even have to use vegetable oil on the cupcake liners. The cupcakes came out of the wrappers nicely after they cooled.
Substitutions
- Box Mix - if you would prefer, you can use a box cake mix rather than making cupcakes from scratch.
Items needed
- cupcake liners
- muffin pan
- wooden spoon or other cooking spoon.
- piping bag-optional
- medium bowl
- large bowl
- electric mixer
- airtight container
I found the best way to store your cupcakes is in an airtight container. You can place parchment paper in between the layers of cupcakes if needed. Place on counter in a cool place. Should stay fresh for up to three days.
Frugal Tip
If you would prefer, you can buy a boxed mix for your cupcakes. And make the frosting from scratch.
Related
Looking for more dessert recipes? Try these:
Maple Cinnamon Iced Cupcakes with Vanilla Frosting!
Equipment
- 6 cupcake liners
- 1 muffin pan
- 1 Wooden spoon or other cooking spoon.
- 1 piping bag optional
- 1 medium bowl
- 1 Large bowl
- 1 Electric mixer
- 1 Airtight container
Ingredients
- ¼ cup brown sugar
- ½ cup white sugar
- ¾ teaspoon baking powder
- ¾ cup all-purpose flour
- 1 tablespoon real maple syrup
- 1 tablespoon ground cinnamon
- 1 large egg
- ¼ cup unsalted butter melted butter
- ¼ cup 1 percent milk
Vanilla frosting
- ¼ cup unsalted butter melted butter
- 1 cup powdered sugar
- 1 tablespoon 1 percent milk
- ⅛ teaspoon vanilla extract
Instructions
- Combine sugars, baking powder, flour, syrup, ground cinnamon, egg, unsalted butter and 1 percent milk together in large bowl. And using an electric mixer on low speed, mix cupcake batter until there are no lumps.
- Line muffin pan with cupcake liners. Pour cupcake mix into cupcake liners. Filling each three fourths full.
- Bake in oven at 350 degrees for about thirteen minutes, then let the unfrosted cupcakes cool completely.
- Combine unsalted butter, 1 percent milk, powdered sugar and vanilla extract to make vanilla frosting. Stir well until smooth.
- Ice cupcakes and enjoy!
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